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Nasi Lemak with Sambal Prawn
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Sambal Prawn 40g tamarind paste
100ml water
50g dried chilli (soaked till soft)
150g shallots
50g garlic
10g shrimp paste (belacan)
2 candlenuts
300g medium prawns (shelled)
salt and sugar to taste
Nasi Lemak Rice
300g grated coconut
600ml water
250g uncooked rice (washed, drained)
1 teaspoon salt
1 pandan leaf (tied into knot)
Condiments :
1 cucumber (cut into wedges)
2 egg omelettes (wedged)
4 tablespoons deep-fried peanuts and anchovies
Method :
Sambal prawn : Mix tamarind paste with water. Strain to obtain tamarind juice.
Grind dried chillies, shallots, garlic, shrimp paste and candlenuts together.
Heat 5 tablespoons oil in wok till hot. Stir-fry ground ingredients till fragrant. Toss in prawns. When cooked, pour in tamarind juice. Cook till gravy is thickened. Season with salt and sugar to taste.
Nasi lemak rice : combine grated coconut with water and squeeze out coconut milk. Pour into steamer together with other rice ingredients. Steam over high heat till rice is cooked and dry. Fluff up with rice ladle.
Serve rice on a piece of banana leaf with sambal prawns, cucumber, omelette, fried peanuts and anchovies.
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